Pumpkin Donut Holes with Pumpkin Glaze

Dive into the essence of fall with these delectable Pumpkin Donut Holes, bathed in a rich pumpkin glaze. Perfect for breakfast, a mid-afternoon treat, or a cozy dessert, these donut holes are the epitome of comfort, capturing the very soul of the season in a bite-sized delight.

Yield: 30 Donut Holes

Total Cook Time: 35-37 min.

Prep: 15 min.

Bake Time: 10-12 min.

Cool: 10 min.

Ingredients:

For the Donut Holes:

• 1 1/2 cups all purpose flour
• 1/3 cup packed light brown sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt
• 1 large egg
• 3/4 cup pumpkin puree NOT pumpkin pie filling
• 1/2 cup whole milk ▢1 tsp vanilla extract
• 2 Tbsp unsalted butter melted

For the Glaze:

• 1 1/2 cup powdered sugar
• 2 Tbsp half & half
• 2 Tbsp pumpkin puree
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions:

For the Donut Holes:

1. Preheat your oven to 375°F (190°C).
   • Grease a mini muffin pan or, if you have a donut hole pan, that works great as well.
2. Dry Ingredients:
   • In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp kosher salt. Set aside.
3. Wet Ingredients (excluding butter):
   • In a medium-sized bowl, whisk the 1/3 cup packed light brown sugar, 1 large egg, 3/4 cup pumpkin puree, 1/2 cup whole milk, and 1 tsp vanilla extract until well combined.
4. Combine:
   • Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just about combined.
5. Add Melted Butter:
   • Pour the 2 Tbsp melted unsalted butter into the batter and fold gently until the butter is fully incorporated and the batter is smooth. Be careful not to overmix.
6. Fill the Pan:
   • Using a spoon or a cookie scoop, fill each cavity of the mini muffin pan about 3/4 full with the batter.
7. Bake:
   • Place the pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean or with a few crumbs attached.
8. Cooling:
   • Remove the donut holes from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool slightly before glazing.

For the Pumpkin Glaze:

1. Sift the Sugar: In a medium-sized mixing bowl, sift the powdered sugar to ensure there are no lumps.
2. Add Pumpkin Puree: Mix in the pumpkin puree until it’s combined with the powdered sugar.
3. Mix in Half & Half: Slowly drizzle in the half & half, whisking continuously to create a smooth consistency.
4. Spices and Flavor: Add the pumpkin pie spice, cinnamon, and vanilla extract. Whisk until all the ingredients are fully combined, and you have a smooth and silky glaze.
5. Check Consistency: If the glaze is too thick, add a bit more half & half, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
6. Glaze the Donut Holes: Once your pumpkin donut holes are slightly cooled, dip them into the glaze or drizzle the glaze over them. Allow the glaze to set for a few minutes on a wire rack.

Nutrition Facts

Serving Size: 2 Donut Holes

Calories Per Serving: 170 Cal

Sugar: 22 g

Carbohydrates: 36g

Sodium: 50 mg